Description
Labneh is a creamy, tangy Middle Eastern strained yogurt cheese made by draining full-fat yogurt until thick and spreadable. This easy recipe involves salting the yogurt, straining it in a muslin cloth for 12 to 24 hours, and serving it drizzled with olive oil and sprinkled with za’atar. It’s perfect as a dip, spread, or accompaniment to fresh vegetables and bread.
Ingredients
Scale
Ingredients
- 900g full-fat yogurt (regular or Greek)
- ½ tsp coarse sea salt
- Olive oil, for drizzling
- Za’atar, for sprinkling
Instructions
- Prepare the yogurt: Mix the yogurt thoroughly with ½ teaspoon of coarse sea salt to enhance flavor and help in the straining process.
- Line the sieve: Set a fine sieve over a large measuring jug or bowl. Line the sieve with a clean muslin cloth to act as a strainer that will hold the yogurt while allowing the liquid whey to drain out.
- Set up the straining pouch: Spoon the salted yogurt into the muslin cloth, then gather the edges and tie them tightly with kitchen string, leaving enough string to suspend the muslin bundle securely.
- Hang to drain: Hang the muslin parcel from the tap of the kitchen sink over the bowl or jug beneath it. This allows the whey to drip down freely. Leave to strain for 12 to 24 hours depending on the desired firmness—longer for a thicker cheese, shorter for a softer dip consistency. In warm weather, instead of hanging, place the sieve with the wrapped yogurt in the refrigerator.
- Finish and serve: Once drained, remove the strained labneh from the cloth and scrape it into a serving bowl or container. Drizzle generously with olive oil and sprinkle with za’atar before serving as a dip, spread, or accompaniment.
Notes
- The longer the yogurt strains, the thicker and firmer the labneh becomes.
- If you prefer a softer consistency for dipping, reduce the straining time to around 12 hours.
- Using Greek yogurt will yield thicker labneh sooner but regular full-fat yogurt works well too.
- Keep the labneh refrigerated and consume within 5 days for best freshness.
- Za’atar adds a fragrant herbal flavor, but you can substitute with other spices like za’atar blend, sumac, or dried thyme.
- Prep Time: 10 minutes
- Cook Time: 12 to 24 hours (straining time)
- Category: Dips & Spreads
- Method: No-Cook
- Cuisine: Middle Eastern
Keywords: Labneh, strained yogurt, Middle Eastern dip, homemade cheese, yogurt spread
